Cachapas Venezolanas
As you know I grew up in Venezuela; one of the best things bout growing up there (on top of the perfect weather, of course) was the delicious food.
Venezuela’s gastronomy is one of the most underrated yet one of the most delicious in the world. From arepas, cachitos and cachapas, to quesillos, hallacas and perico, Venezuelan gastronomy has something for anyone. I used to eat cachapas almost daily for breakfast, cachapas are super easy to veganize making a few swaps such as non-dairy milk instead of cow milk, vegan butter and your vegan cheese( (I used vegan feta to resemble queso blanco)
To make them you are going to need to corn (canned prefered), corn flour (I prefer to use Harina Pan but you can use which ever you like), a bit of oil and a bit of non-dairy milk and that’s it! They are quick to make and super filling so you just need 1 or 2 to feel fully satisfied, especially if you fill them up with vegan cheese or vegan ham to make it a more nutritious breakfast!
Cachapas Venezolanas
Ingredients
Instructions
- Blend the corn, oil and milk in a high-speed blender.
- Transfer the mixture to a medium size bowl. Mix in the Harina Pan and salt, stir until you have a smooth mixture.
- Heat up a medium size pan to medium heat. Melt 1 tbsp. of butter in the pan and rotate to make sure the melted butter cover the entire pan. Pour 1/3 cup of the cachapa mixture in the pan. Cook until you see bubbles appear on top of the cachapa (usually takes 2 to 4 minutes).
- Using a spatula, flip the cachapa and cook for an extra 3 minutes.
- Remove from the heat and repeat the process with the remaining batter.
- Spread some vegan butter on top of the cachapas and top with vegan feta.
- Enjoy!
Nutrition Facts
Calories
131.22Fat (grams)
6.96 gSat. Fat (grams)
1.17 gCarbs (grams)
16.31 gFiber (grams)
1.73 gNet carbs
14.58 gSugar (grams)
2.84 gProtein (grams)
3.36 gSodium (milligrams)
255.36 mgCholesterol (grams)
4.45 mg